pondan.com – You must have often heard the terms baking powder and baking soda in the world of baking. These two developer ingredients are indeed quite important for their use, one of which is in the business of making cakes in the kitchen. Although similar, both in terms of name and appearance, in fact the two are quite different from each other. In order not to be mistaken when you want to use one of them, let’s just look at the discussion about baking powder and baking soda below!
Baking Soda vs. Baking Powder
Baking soda, also known as baking soda, is a leavening agent that can be used in baking cakes based on a chemical called sodium bicarbonate. Baking soda can be activated by mixing it with other acidic ingredients, which will produce carbon dioxide in the dough and produce a cake that has a light, soft and fluffy texture.
As for baking powder, it is a developer material that has a complete composition because it consists of sodium bicarbonate which has been mixed with acid ingredients. In other words, baking powder is a more practical and ready-to-use version because there is no need to add acid when you want to use it.
Uses between Baking Soda and Baking Powder
Because it requires an acid to activate the compound, baking soda is suitable for use in recipes that also add acidic ingredients such as lemon/orange juice, cream of tartar, or buttermilk . As for baking powder, it tends to be used in all recipes that do not use acidic ingredients in the dough, considering that the acidic ingredients are already contained in the developer powder.
Replacing the use of baking soda with baking powder can indeed be done and does not require any additional ingredients. It’s just that baking soda has a stronger swelling ability, so you need to add about 3 times more baking powder while using too much baking powder can leave a bitter taste on the cake.
Muffin, a type of cake that uses baking powder as a developer
Meanwhile, if you use baking soda instead of baking powder, you have to add an acidic ingredient like cream of tartar or lemon juice to make it react. The addition of these acidic ingredients must of course be accompanied by the right dose so as not to make the dough too sour. The measurement of baking soda must also be precise because it is stronger than baking powder. For comparison, about 1 tsp of baking powder is equivalent to tsp of baking soda.
Both between baking powder and baking soda, the right dose is needed and really precise in its use so that the cake results are delicious and taste good. Don’t want to be bothered with the business of measuring the developer ingredients as above? Pondan has a fun solution for you! Just use cake premix flour from Pondan which is practical and easy to make, you can make any cake you want with perfect results, you know. Without the hassle, your cakes are guaranteed to be delicious and fail-proof! Immediately find a variety of Pondan products of your choice through the website, or buy them through your favorite e-commerce site. Come on, be creative with Pondan!